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Chinese   -   Szechwan Chili Sauce   adapted from Cook's Illustrated 5/6/93

  • 1 Tablespoon Light soy sauce
  • 1 Tablespoon Sesame oil
  • 3 Tablespoons Dry sherry
  • 1 Tablespoon Chili paste
  • 2 Teaspoons Heavy soy sauce
  • 1/4 Teaspoon Szechwan peppercorns
  • Roasted -- ground
  • 1/4 Teaspoon Sugar
  • 1/4 Teaspoon Salt
Directions Mix the ingredients together and add them to the stir-fry as indicated in the Master Recipe.
Serves 1
Time to Make 0:00

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